Halloumi-Chicken Fajitas and Cheesy Nachos

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

When the chicken is halfway through roasting, add the pepper to the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven and roast until soft and slightly charred, 14-16 mins.

While everything roasts, quarter the baby plum tomatoes. Cut the lime into wedges. Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir in the tomatoes and set aside for now.

Grate the Cheddar cheese. In a small bowl, mix together the chipotle paste and soured cream.

Set aside half the tortillas to make fajitas with later.

Cut each one of the remaining tortillas into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary.

Season with salt and pepper, then sprinkle over half the cheese.

When the chicken has 10 mins remaining, bake on the middle shelf of the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. 

Heat a large frying pan on medium-high with a drizzle of oil. Fry the halloumi until golden, turning frequently, 4-5 mins.

While it fries, pop the remaining tortillas (2 per person) into the oven to warm through, 1-2 mins.

When the halloumi has 1 min left, sprinkle over the remaining Mexican style spice mix and stir to coat. Drizzle over the honey (see pantry for amount) to glaze the halloumi.